Dish! Blog

Three Restaurant Recipes Using Salmon to Surge Sales for Lent

Scott Fadden
Scott Fadden | February 19, 2018

This Month's Ingredient:
Trident_seafoods2.jpg Hot Smoked Recipe Redi Flaked Salmon
(954990 - 8/1 lb)

Mix up the menu by adding salmon to your inventory. These restaurant recipes barely scratch the surface of possibilities with this item. Trident's hot smoked Redi Flaked Salmon is a traditional hot smoked, pre-flaked salmon. It is fully cooked, flaked, skinless, boneless and vacuum-packed.

 
Foodservice Recipe_Smoked Salmon Crostini Appetizer
Smoked Salmon Crostini Appetizer
  • 5 each - La Brea French Baguette (989700), slices, toasted
  • As needed - Dill Cream Cheese (see recipe)
  • 2-1/2 oz - Trident Hot Smoked Recipe Redi Flaked Salmon (954990)
  • As needed - Capital City Cucumber (360460), thin sliced
  • 1 oz - Wholesale Tasti-Lee® Tomato (362045), small diced
  • 2 tsp - Roland Capers (601151)

PREP | Spread Dill Cream Cheese on top of sliced, toasted baguette pieces and top with remaining ingredients.

Dill Cream Cheese

Yield | 8

  • 1 lb - Cream Cheese (903710)
  • 1 Tbsp  - McCormick Dill Weed (472301)
  • 1 Tbsp  - Paris Brothers Cervasi® Lemon Juice (733120)
  • To taste  - Salt
  • To taste  - Pepper

PREP | Blend all ingredients together.

 Foodservice Recipe_Smoked Salmon Salad

Smoked Salmon Salad
  • 2-1/2 oz  - Lettuce Blend
  • 3 oz - Trident Hot Smoked Recipe Redi Flaked Salmon (954990)
  • 1 oz -  Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740), quick blanched
  • 1/4 cup -  Wholesale Tasti-Lee® Tomato (362045), diced
  • 1/4 cup - Capital City Cucumber (360460), diced
  • 1 each  - Wholesale Lemon (376111), wedge

PREP | Build salad starting with lettuce blend. Serve with Dill Sauce.

Dill Sauce

Yield | 12

  • 1 cup - Ventura Classic Gourmet® Extra Heavy Mayonnaise (631390)
  • 1 cup - Kemps Sour Cream (900540)
  • 1 cup - Chobani Plain Greek Yogurt (905580)
  • 2 Tbsp - Paris Brothers Cervasi® Lemon Juice (733120)
  • 1 Tbsp - Wholesale Lemon (376111), zest
  • 2 Tbsp - McCormick Dill Weed (472301)
  • 1/4 cup - C.H. Robinson Green Onions (361010), finely diced
  • 1 cup - Capital City Cucumber (360460), finely diced

PREP | Mix all ingredients together.

 

Foodservice Recipe_Smoked Salmon Quesadilla & Taco Plate

Smoked Salmon Quesadilla & Taco Plate
  • 3 oz - Trident Hot Smoked Recipe Redi Flaked Salmon (954990), warmed
  • 1 each - Catallia Pressed Flour Tortilla – 10 in (949980)
  • 1 each -  Catallia Pressed Flour Tortilla – 6 in (949950)
  • 3 oz - Bush’s Best Black Beans (601010), drained, rinsed
  • 3 oz - Wholesale Tasti-Lee® Tomato (362045), diced
  • 1 oz - Shullsburg Shredded Cheddar Jack Cheese (903025)
  • As needed - C.H. Robinson Cilantro (360490), diced

Quesadilla | On one half of 10 inch tortilla, place 2 ounces salmon, 2 ounces black beans, 2 ounces tomato and cheese. Fold in half. Grill on a flat top or in a large pan until browned on both sides. Cut into thirds.

Taco | Place remaining salmon, black beans and tomato into 6 inch tortilla. Add cilantro. Serve with Avocado Lime Sour Cream (see recipe) and Norpac Flav-R-Pac® Ancient Grains Southwest Quinoa Blend.

Avocado Lime Sour Cream
  • 2 each - Wholesale Avocado (375060), slices
  • 2 oz - Kemps Sour Cream (900540)
  • 2 each - Wholesale Lime (376212), wedges

PREP | Mash avocado and mix with sour cream. Add juice from one lime wedge.

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